Bring to a boil. In a separate bowl combine cornstarch and cold water, mix well and stir into hot mixture. Cook until mixture is thick and transparent. Cut red bell pepper and pineapple into bite sized pieces. Assemble farmer sausage, bell pepper and pineapple onto skewers. Serve with remaining sauce. Yield: 30-40 appetizer skewers. Recipe Type.. Directions. Cook rice according to package directions, using 3-1/3 cups water. Drain pineapple, reserving juice; set pineapple aside. Add enough cold water to juice to measure 1-1/2 cups. Set aside. Mix brown sugar and cornstarch in medium bowl until well blended. Gradually Add juice mixture, mixing until well blended after each addition.

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Instructions. In a large sautee pan, heat the olive oil over medium high heat. Add the onion slices and sear for a few minutes until they start to caramelize. Add the pepper chunks and cook, stirring occasionally, until they start to soften, about 3-5 minutes. Remove from pan and set aside.. In a large skillet, saute onion and green pepper in butter for 5 minutes. Add cornstarch, ginger, vinegar, soy sauce and apricot preserves and stir for 2 minutes. Add sausage and cook over low heat until sauce thickens. Add pineapple chunks and stir until hot. Serve over rice.